Description
Comforting Creamy White Chicken Enchiladas filled with tender shredded chicken and enveloped in a silky sauce, perfect for family dinners.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 3 cups cooked, shredded chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped fresh cilantro (optional)
- 8 large flour tortillas
- 2 cups shredded Monterey Jack or mild cheddar cheese
- For the creamy white sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole milk or 2% for best texture)
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup canned green chiles, drained
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Sauté the onion until translucent, 4–5 minutes. Add garlic and spices; cook 1 minute until fragrant.
- Stir in shredded chicken and chopped cilantro; cook until heated through. Remove from heat and set aside.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in milk and chicken broth until smooth. Simmer for 3–4 minutes until slightly thickened.
- Remove from heat and stir in sour cream and green chiles. Season with salt and pepper.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Warm tortillas in the microwave wrapped in a damp towel (20–30 seconds) to make them pliable.
- Spoon about 1/3 cup of chicken filling down the center of each tortilla, then roll and place seam-side down in the dish.
- Pour the creamy white sauce evenly over the assembled enchiladas, then sprinkle the shredded cheese on top.
- Bake uncovered for 20–25 minutes, until sauce is bubbly and cheese is melted and lightly golden.
- Let rest 5 minutes before serving to allow the sauce to set.
Notes
For gluten-free, use corn tortillas and a gluten-free flour blend. Let the dish rest after baking to set the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican